Colorful Pizza Omelette with Mushrooms and Spinach
Servings: 3 servings
Print RecipeYou’ll love this simple and nutritious pizza omelette recipe that tastes amazing every time. It’s packed with real food nutrients, so easy to cook and ready in 15 minutes.
Equipment
- Skillet
Ingredients
- 6-7 medium eggs
- 3 white mushrooms (slices)
- 5 cm leeks (chopped)
- 1/3 bell pepper (or kapia pepper)
- 7-8 kalamata olives (whole)
- handful of baby spinach
- 2 tsp butter (for cooking)
- black pepper (freshly ground, to taste)
- 1 small tsp Himalayan salt
Instructions
- Beat the eggs into a bowl for 30-60 seconds together with salt and pepper.
- In the same bowl, add sliced mushrooms, chopped leeks, bell pepper and olives.
- Mix everything with a fork until combined with beaten eggs.
- Preheat the cast iron skillet and throw in the butter. Keep the heat to medium temp since we don’t want to burn the butter or the eggs.
- Once butter is almost melted, slowly pour eggs mixture into skillet.
- Cook gently on medium heat until the eggs are almost done. Use a thin spatula and go under the eggs to prevent sticking.
- When eggs are almost cooked, add baby spinach leaves on top and cook for 1 more minute.
- Remove the skillet from heat and set aside to cool down for 1-2 minutes.
- Transfer to a plate and separate into desired portions. Enjoy!
Notes
If you don’t want to use butter for cooking these eggs, you can easily use extra virgin coconut oil or extra virgin olive oil instead.
Omelettes are all about being creative with the toppings and can be perfect for experimenting with your cooking creativity. Feel free to enhance this omelette with all the topping and extras that you love.